Preparing method for mutton soup of crones

A production method and technology of mutton soup, which is applied in the field of food processing, can solve the problems of no nutrition, not fresh mutton soup, and not tender meat, and achieve the effect of thick soup and rich nutrition

Inactive Publication Date: 2014-05-07
李长伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Now most of the boiled mutton soup, mostly choose rams, the boiled mutton soup is not fresh, not fragrant, the meat is not tender, and the fat has a smell, and the sheep bones are used repeatedly, which is not nutritious

Method used

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Experimental program
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Embodiment Construction

[0009] The present invention will be further described below with specific embodiment:

[0010] A kind of preparation method of old ewe mutton soup, the preparation method steps are as follows: a, select old ewe: select the ewe that is healthy, bright in coat color, age is about 3 years old, and teeth are in 4; b, fresh mutton processing: Live sheep are slaughtered and bled, skinned, cadaveric body is cleaned, internal organs are emptied, the ketone sticks of the sheep are deboned and deboned, and the deboned and deboned mutton is no longer cleaned, the sheep lungs are washed, and the sheep is washed Stomach packs, washing pan intestinal oil and waist oil, washing and rubbing sheep intestines, all viscera are treated with 100°C boiling water and salt, and no other additives are used; c. Ratio of ingredients for mutton soup: 18 kg of mutton, mutton bone and legs 3 kg of bone, 80 kg of water, 1.5 kg of lamb lung, 1 kg of lamb tripe, 1.5 kg of lamb intestine, 3 kg of sausage oil ...

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PUM

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Abstract

A preparing method for mutton soup of crones comprises the following steps: a, selecting crones; b, performing fresh mutton processing; c, determining the mixing ratio for boiling mutton soup; d, boiling mutton soup. The preparing method has the advantages that a healthy crone is selected, and no additive is added in the processing process, so that the original taste and nutritional value of the mutton soup are ensured. The boiled mutton soup has alkalescence, is fresh at the noon and thick and pure at the afternoon, is rich in nutrition, and has mutton cooked thoroughly, and being fat but not greasy and free of muttony flavor.

Description

technical field [0001] The invention relates to a method for making mutton soup, in particular to a method for making old ewe mutton soup, which belongs to the technical field of food processing. Background technique [0002] Now most of the boiled mutton soups are made from rams. The boiled mutton soups are not fresh, not fragrant, the meat is not tender and transparent, and the fat has a strong smell, and the mutton bones are used repeatedly, which is not nutritious. Contents of the invention [0003] The purpose of the present invention is to provide a method for making old ewe mutton soup. The mutton soup produced by the method is weakly alkaline, the soup is fresh and has a soup bone fragrance, the meat is tender, fat but not greasy, and has no smell of mutton. full of nutrition. [0004] In order to achieve the above object, the technical solution adopted in the present invention is: a preparation method of old ewe mutton soup, which is characterized in that: the st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/311A23L1/312A23L1/314A23L23/00A23L13/10A23L13/20A23L13/40
CPCA23L13/428A23L23/00
Inventor 李长伟
Owner 李长伟
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